I love a breakfast muffin that can double as afternoon tea.
Apple Bran Muffins
slightly adapted from here
315ml (1 1/3cups) buttermilk
80ml ( 1/3 cup) sunflower oil
50g (1/4 cup) lightly packed light brown sugar
1 teaspoon vanilla extract
Zest of 1 lemon
90g ( 1 1/2 cups) wheat bran
125g (1 cup) plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
Demerara sugar, for sprinkling
2 red apples, peeled and grated
Sunflower seeds, for sprinkling
Preheat the oven to 210C (425F). Spray a 12-hole muffin pan with cooking oil spray. Set aside.
In a mixing bowl, whisk the buttermilk, egg, oil, brown sugar, vanilla, and lemon zest together.
In a separate bowl, whisk the bran, flour, baking powder, baking soda and salt together. Using a spatula, stir the wet ingredients into the dry ingredients until just combined. Do not over mix.
Spoon two tablespoons of batter (1 small ice cream scoop) into each muffin cup. Divide the grated apple among the cups, spooning some on top of the batter. Sprinkle a little of the Demerara sugar onto the apple and then spoon the remaining batter evenly among the muffins, on top of the apple, covering the fruit. Some of my muffins still had fruit exposed which I quite like. Sprinkle each with sunflower seeds and a little more of the Demerara sugar.
Bake for 16 - 18 minutes, rotating the pan halfway through baking. Leave the muffins to cool in the pan for 10 minutes before turning them out.